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This recipe guides you through creating a perfectly pan-seared New York strip steak with a beautiful, deep brown crust. To elevate the dish, a classic pan sauce is made by deglazing the pan with red wine, shallots, and thyme, creating a rich and flavorful topping.
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Pat steaks dry, season well, and sear in a hot, oiled pan for 4 minutes per side for medium-rare. → Remove steaks from the pan and let them rest for 5 minutes. → In the same pan, sauté shallots and thyme until fragrant. → Deglaze with red wine, reduce by half, then add beef stock and reduce by half again. → Remove from heat, whisk in cold butter until glossy, and pour over the sliced steak.
Pat steaks dry, season well, and sear in a hot, oiled pan for 4 minutes per side for medium-rare. → Remove steaks from the pan and let them rest for 5 minutes. → In the same pan, sauté shallots and thyme until fragrant. → Deglaze with red wine, reduce by half, then add beef stock and reduce by half again. → Remove from heat, whisk in cold butter until glossy, and pour over the sliced steak.
This recipe guides you through creating a perfectly pan-seared New York strip steak with a beautiful, deep brown crust. To elevate the dish, a classic pan sauce is made by deglazing the pan with red wine, shallots, and thyme, creating a rich and flavorful topping.
Pat the steaks completely dry on all sides with a paper towel. This is crucial for getting a good sear.
Season the steaks generously with kosher salt and freshly ground black pepper on all sides. Seasoning from a height ensures even coverage.
Preheat a skillet over high heat for 1-2 minutes until it's very hot.
Add the avocado oil to the hot pan. Wait until the oil shimmers, indicating it's hot enough.
Carefully place the steaks in the pan. Cook for 4 minutes per side for a 1-inch steak to achieve medium-rare. Do not move the steaks while they are searing.
The cooking guide for a boneless, 1-inch steak is 4 minutes per inch per side for a medium-rare finish.
Making sure the steak is completely dry is essential for achieving a perfect, crispy crust.
Do not discard the browned bits (fond) in the pan after cooking the steak; this is the flavor base for your pan sauce.
Resting the steak is a non-negotiable step. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
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